KR101661715B1 - Korean Stew called BUDAE JJIGAE and Method for manufacturing the same - Google Patents
Korean Stew called BUDAE JJIGAE and Method for manufacturing the same Download PDFInfo
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- KR101661715B1 KR101661715B1 KR1020160077246A KR20160077246A KR101661715B1 KR 101661715 B1 KR101661715 B1 KR 101661715B1 KR 1020160077246 A KR1020160077246 A KR 1020160077246A KR 20160077246 A KR20160077246 A KR 20160077246A KR 101661715 B1 KR101661715 B1 KR 101661715B1
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
More particularly, the present invention relates to a method for manufacturing a soup stew, and more particularly, to a method for producing soup stew, which comprises the steps of adjusting the acidity of the kimchi with the egg grill powder to make the taste uniform, And a manufacturing method thereof.
Generally, the unit stew means literally stew of an army. It is a soup dish of Korean, which is as thick as a western stew. The most commonly used ingredients are pork, ham, sausage, bean stew, , And tofu.
It is known that these stew were derived from the boiling of Kimchi, such as ham and sausage, which was supplied by USFK immediately after the liberation, as a stew.
It is a food that satisfies the consumers' taste by adding ham and sausage as a source of nutrients that were scarce at the time, and adding kimchi to remove the tastes of ham and sausage itself.
Usually, soup stew boils kimchi, ham, and sausage together with sauce. If it is auxiliary, you can add various noodles such as bean curd, udon, tofu, ground beef and so on according to your taste.
In order to remove the tastes of ham or sausage itself, which is the main ingredient, kimchi is added so as to satisfy the taste of the dishwasher.
However, Kimchi used in the manufacture of bag stew is a fermented food, but it has a high salinity because it is produced by a salting process, even though it contains many beneficial bacteria including lactic acid bacteria.
In addition, due to the strong taste of kimchi itself, ham and sausage, which are also highly flavored, can be produced when the mixture is mixed with unintended flavor, and even if the amount and the cooking conditions of other ingredients are the same, The flavor of the stew can be changed, so it is difficult to achieve uniformity of quality.
In order to solve such a problem, as one of the prior arts, in order to obtain a unique richness and a cool and clear taste while utilizing the inherent flavor of the soup stew, boiled and extracted broth is appropriately mixed with oriental medicines such as oriental, marjoram, malt, There is a method of manufacturing bag stew, but this is problematic in terms of popularization due to the manufacturing cost problem of using herbal medicines (Korean Patent Laid-Open No. 10-2010-0045416).
As another example of another conventional technique, there is proposed a method of removing the sensation caused by ham or sausage by adding aged pork-leavened kimchi broth with a large amount of wave, onion, and poultice instead of kimchi, There is a problem that it is difficult to utilize the inherent flavor of the bag stew (Korean Patent No. 10-0630477)
As another conventional technique, there is proposed a manufacturing method of a low-salt-type bag stew using milk and tomato. However, since the bag stew itself is manufactured by a low-salt type, there is a problem that the taste of the bag stew itself is deteriorated. Patent No. 10-2014-0131647)
As another conventional technique, there is proposed a method of producing bag stew using vegetable broth in order to obtain a unique flavor and a cool and light taste while utilizing the inherent flavor of the bag stew but it is possible to inhibit the ingestion of animal protein, There is a difficulty in securing the uniformity of the taste of the stew and the control of the intake of salt (Korean Patent Laid-Open No. 10-2016-0038283)
Particularly, such conventional techniques for producing stew pots do not take into consideration the uniformity of taste, which is caused by changes in acidity of kimchi, which is an important food material, together with ham, which is the main ingredient of soup stew, and so on.
Therefore, it is required to develop a new technology which can effectively control the intake of salt while fully utilizing the fermented food, Kimchi, and utilizing the inherent taste of the soup stew.
Especially, it is required to develop a new technology that can solve the difficulty of maintaining the uniformity of taste, which is dependent on acidity change of Kimchi, which is an important food material, together with ham and soju, which are main ingredients of bag stew.
In addition, there is a case where cheese is added at the time of manufacturing the bag stew according to the taste of the new generation. In this case, although it can produce a different flavor, excessive calories may increase the health.
Therefore, in addition to the taste of the traditional bag stew, there is a demand for development of a material capable of producing a new taste that can be adapted to a new generation of taste.
In addition, in a small and medium sized restaurant, the ingredients of the bag stew are purchased directly, and the recipe developed by the self is used to sell the bag stew which has a unique taste of each restaurant.
However, in the case of a large-scale restaurant or chain stew specialty store, it is possible to receive a unit packed material using a specific recipe through a company that specializes in stewing material, or a specific recipe Are often supplied with unit packaged materials.
When the unit packaged material prepared in the specific recipe is supplied and served through the cooking step, the taste of the bag stew is constant even when going to a restaurant or a chain store.
However, even when using such unit packaged bag stew material, there is no consideration of the uniformity of the taste depending on the acidity change of the kimchi, which is an important food material, together with the ham, the main ingredient of the bag stew in the distribution process I do not.
The present invention is to solve the problem of manufacturing the stew pot of the prior art as described above. The present invention is to solve the problem of manufacturing the stew pot of the related art by controlling the acidity of the kimchi with the egg powder containing the egg shell powder, And to provide a method for manufacturing the bag stew.
In the present invention, acidity of kimchi, which is a main food material, is measured along with ham and beef, which are main ingredients of bag stew, and acidity is controlled by adding raw egg juice or horse meat fermentation solution containing egg shell powder And to provide a bag stew that can maintain the uniformity of taste while maintaining the amount of used kimchi, and a method for producing the same.
The present invention relates to a method for preventing the absorption of salt into the body while maintaining the flavor of the soup stew without changing the use amount of the kimchi by using an old pumpkin highland which is completely dried with the ingredient, The present invention provides a bag stew and a method of manufacturing the same.
An object of the present invention is to provide a bag stew that can effectively inhibit the absorption of salt into the body by using a juice useful for salting out and a completely dried old pumpkin highland, and a manufacturing method thereof.
The present invention provides a bag stew, which is made of a specific recipe and ensures uniformity of taste, which is varied according to changes in acidity of the kimchi during the distribution process when using a unit packaged bag stew material, and a method for manufacturing the bag stew, There is a purpose.
The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.
In order to achieve the above object, the present invention provides a soup stew, comprising: a first stage of a lactic acid concentration of 1.01% to 1.15%, a first stage of 1.16% to 1.30% of a kimchi containing 17.0 to 22.5 parts by weight of 100% , The third stage of 1.31% to 1.45%, the fourth stage of 1.46% to 1.60%, and the fifth stage of 1.61% to 1.75%. In the first stage, 2.6 to 3.5 parts by weight per 100 parts by weight of the juice, 3.6 to 4.5 parts by weight per 100 parts by weight of the juice, 4.6 to 5.5 parts by weight per 100 parts by weight of the juice, The fifth step is to add 5.6 to 6.5 parts by weight of eggshell powder per 100 parts by weight of wheat flour to 3.2 to 4.8 parts by weight of wheat flour per 100 parts by weight of wheat flour, Is added.
Here, when unit packing and bag stew material are used, egg shell powder is directly added based on the lactic acid concentration of the measured kimchi separately from the juice.
In order to accomplish the other object, there is provided a method of manufacturing a soup stew, comprising the steps of: preparing a soup stock and preparing a soup stew; measuring lactic acid concentration of a kimchi containing 17.0 to 22.5 parts by weight per 100 parts by weight of soup stock The first step of 1.01% ~ 1.15%, the second step of 1.16% ~ 1.30%, the third step of 1.31% ~ 1.45%, the step of 1.46% To 1.60%, and from 1.61% to 1.75%. In the case of the first step, 1.5 to 2.5 parts by weight per 100 parts by weight of the wax, and the second step with 2.6 to 3.5 parts by weight per 100 parts by weight of the wax. The third step is from 3.6 to 4.5 parts by weight per 100 parts by weight of the wax, the fourth step is from 4.6 to 5.5 parts by weight per 100 parts by weight of the wax, and the fifth step is from 5.6 to 6.5 parts by weight of the egg shell powder per 100 parts by weight of the wax The added juice is added in an amount of 3.2 to 4.8 parts by weight per 100 parts by weight of the broth And adding 3.6 to 5.3 parts by weight of freshly and completely dried old pumpkin paste per 100 parts by weight of the broth.
Here, when the unit packaged and produced bag stew material is used, the egg shell powder is directly added based on the lactic acid concentration of the measured kimchi separately from the waste.
The bag stew and the manufacturing method thereof according to the present invention have the following effects.
First, the acidity of kimchi, which is the main food material, was measured with ham and soju, which are main ingredients of bag stew, and acidity was controlled by adding raw egg juice or horse meat fermentation solution containing egg yolk powder during preparation of bag stew, It is possible to maintain the uniformity of taste while maintaining the use amount of kimchi.
Second, the acidity of the kimchi is controlled by adjusting the pH of the kimchi to make the taste uniform, and the old pumpkin is used as the sub ingredient to make the salinity discharge effect.
Third, it is possible to effectively inhibit the absorption of saline by using the juice useful for salting out and the old dried pumpkin highland together.
Fourth, it is possible to maintain the taste of bag stew without changing the use amount of kimchi by using old pumpkin highland which is completely dried with the raw material juice or hemp fermentation liquid when the bag stew is manufactured.
Fifth, in case of using a recipe and a unit packaged bag stew material, it is possible to secure uniformity of taste depending on the change of acidity of kimchi during the distribution process.
1 is a flowchart showing a manufacturing process of a bag stew according to the present invention;
2 is a flow chart illustrating a process of manufacturing a bag stew using a unit packaged material
FIG. 3 is a view showing an example of a means for measuring the acidity of a kimchi in the process of manufacturing the bag stew according to the present invention
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, preferred embodiments of the bag stew and the method for producing the same according to the present invention will be described in detail as follows.
The features and advantages of the bag stew and the manufacturing method thereof according to the present invention will be apparent from the following detailed description of each embodiment.
FIG. 1 is a flow chart showing a manufacturing process of a bag stew according to the present invention, and FIG. 2 is a flowchart showing a manufacturing process of a bag stew using a unit packaged material.
In the present invention, acidity of kimchi, which is a main food material, is measured along with ham and beef, which are main ingredients of bag stew, and acidity is controlled by adding raw egg juice or horse meat fermentation solution containing egg shell powder So that the uniformity of the taste can be ensured while maintaining the used amount of the kimchi.
In particular, egg shell powder which makes the taste uniform by controlling acidity of kimchi, sauce which substitutes high-calorie material such as cheese and has a new taste, high potassium content and suppresses excessive salt absorption, It is also possible to provide a balanced flavor and nutrient stew by using a completely dried old pumpkin bulb that keeps a circular shape even when heated and contains a large amount of potassium and suppresses excessive salt absorption.
Such a technical feature of the present invention can also be applied to the manufacture of bag stew using a unit packaged material.
As shown in FIG. 1, the process of manufacturing the bag stew according to the present invention includes steps of producing soup water (step S101), preparing a bag stew material (step S102), measuring the acidity of the used kimchi (step S103) (S104), adding the flour mixed with the egg shell powder by adding the amount of the egg yolk powder according to the Kimchi acidity measurement result, and injecting the completely dried old pumpkin bowl (S105) (S106).
As shown in FIG. 2, the manufacturing process of the bag stew using the unit packed material is as follows: the soup production and unit packing step (S201), the bag stew material (condiments / vegetables / noodles / kimchi / ham / sausage / (S202), a unit-packaged bag stew material distribution and supply step (S203), a unit purchased from a restaurant, and a unit purchased from a restaurant (S204), the step of mixing kimchi and bag stew ingredients (S205), and the egg yolk powder for neutralization of acidity based on the measured Kimchi acidity is added to the bag stew material and used (Step 206).
When using the unit packaged and produced bag stew material as shown in FIG. 2, egg shell powder is directly added based on the lactic acid concentration of the measured kimchi separately from the waste.
In the manufacturing process of the bag stew using such a unit packaged material, the packaging material for the unit packaging has a multi-layer structure in the unit packaging and production step (S202) of the bag stew material as a specific recipe, For strength, a base layer may be defined as a layer of a fibrous material, for example a polypropylene material filled with paper or mineral; For example, a polyethylene film, which covers both sides of the base layer. However, the present invention is not limited to such a material and a shape.
Each step of the manufacturing process of the bag stew according to the present invention will be described in detail with reference to FIG.
First, in the soup stock preparation step (S101), the main ingredient for the broth is preferably bovine bone, and a material for eliminating the odor may be used.
The bovine bone used can be bovine bone or bony bone, and can be used mixed bony bone and bony bone.
For example, the broth is preferably prepared by adding 10 to 15 parts by weight of bovine bone to 100 parts by weight of water and boiling for 4 to 12 hours, but the broth used in the present invention is not limited thereto.
In step S 102, a solid material such as condiments / vegetables / noodles / kimchi / ham / beef / minced meat / soybean / rice cake is prepared.
The step of measuring the acidity of the used kimchi (S103) is a process for maintaining the uniformity of taste.
In the present invention, the lactic acid concentration and the pH concentration are measured in order to uniformize the taste of the bag stew.
The acidity and pH of Kimchi during fermentation of kimchi are the most significant changes during fermentation of kimchi.
The pH concentration can be measured by using a measuring device as shown in Fig. 3 or by using a pH meter.
For example, the pH is measured with a pH meter (TA-70, DKK TOA Co, Japan) and the concentration of lactic acid is calculated by titrating 10 mL of the kimchi solution with the titratable acidity of the 0.1 N NaOH consumed (mL) can do.
Of course, it is also possible to measure the concentration of lactic acid by directly using a portable lactic acid measuring device.
The measurement for controlling the acidity may be performed at the start time of the business without using the bag stew, and may be used as the acidity measurement value at that day, or the acidity measurement may be performed at a predetermined time interval.
The acidity measurement method can be performed by grinding a certain amount of kimchi used on the business day with a blender or the like, and then making a juice and filtering the resultant.
Kimchi usually contains spices such as pepper, garlic, and ginger, which are fermented by the propagation of lactic acid bacteria. During the fermentation process, acidic lactic acid is produced. When the oxidation is done according to the storage days and environment, the taste of kimchi is lowered.
The pH and lactic acid concentration are the measure of the degree of Kimchi. The lower the number is, the higher the number of lactic acid is.
In order to soak kimchi, most of the microorganisms die and only the lactic acid bacteria, which are salt-like microorganisms, survive. According to the increasing amount of lactic acid bacteria, it is divided into early, proper fermentation, maturing period, and acid-discarded kimchi. Kimchi is the most delicious when it has a pH of 4.5 and a lactic acid concentration of 0.6 ~ 0.7%. The reason why the acidity of kimchi changes is due to the lactic acid that the lactic acid bacteria are active.
Freshly dipped kimchi has a pH of about 6.5, is neutral or weakly acidic, and has a lactic acid concentration of less than 0.5%. In the early days, heterotypic fermented lactic acid bacteria such as Weissella and Luconobacter are actively active. They make not only lactic acid but also carbonic acid, which is why it feels like a soft drink when you eat ripe kimchi.
The most abundant lactic acid bacteria at this time are lactic acid bacteria, which have more than 100 million lactic acid bacteria per gram of solid parts such as stem. This number is known to be similar to or higher than that of highly concentrated yogurts.
When the fermentation tuna and the acid are discarded, the activities of the Weissella and Lewonococcus, which make carbonic acid, are reduced, and the activity of lactobacillus, a homogeneous fermented lactic acid bacterium producing only lactic acid, becomes active.
Thus, as the amount of lactic acid is increased, the taste is reduced, and the old smell of salted fish is produced. The pH in this state is close to 4, and the lactate concentration exceeds 2.5%.
In one embodiment of the present invention, the reference value of pH of the kimchi used in the preparation of the soup stew is pH 4.2, and the concentration of lactic acid is 1.0%.
The reason why Kimchi is the most delicious pH value and pH value is 0.6 ~ 0.7% is not based on the acidity of the fresh mackerel, but the higher acidity is the reason why kimchi is used in the soup stew In order to achieve the object of making it less.
When the acidity of the kimchi is measured, the prepared broth is mixed with the bag stew material, the crude egg powder containing the egg shell powder for neutralizing acidity is added, and the completely dried old pumpkin bowl is introduced.
Here, the bag stew material is composed of 10.3 to 15.5 parts by weight of ham, 6.0 to 9.1 parts by weight of sausage, 3.6 to 5.3 parts by weight of ground beef, 11.2 to 16.8 parts by weight of pork, 17.0 to 22.5 parts by weight of kimchi, 2.7 to 4.0 parts by weight of rice cakes, 3.2 to 4.8 parts by weight of red pepper powder, 0.4 to 0.5 parts by weight of red pepper paste, 1.8 to 2.7 parts by weight of garlic, 0.7 to 1.1 parts by weight of salt and 0.4 to 0.5 parts by weight of pepper.
10 to 20 parts by weight of bean sprouts, 3 to 5 parts by weight of sesame leaves, and 10 to 15 parts by weight of chinese cabbage can be optionally added as 100 parts by weight of broth.
It is also possible to further add 8 to 10 parts by weight of tofu and 5 to 6 parts by weight of beans per 100 parts by weight of the broth.
It is also possible to add 1.8 to 2.7 parts by weight of cheolwon or ram noodles per 100 parts by weight of the broth.
According to the embodiment of the present invention, in step S105 in which the mixed amount of egg yolk powder is added according to the Kimchi acidity measurement result, and the completely dried old pumpkin bowl is introduced,
3.2 to 4.8 parts by weight of juice are added per 100 parts by weight of the broth and 3.6 to 5.3 parts by weight of fully dried old pumpkin is added.
The juice may be a raw juice or a fermented juice.
Here, the mixing ratio of egg shell powder to juice is as follows.
The mixing ratio of the egg shell powder according to the embodiment of the present invention is naturally different from that of egg shell powder added to the juice.
(Per 100 parts by weight of juice)
As shown in Table 1, the present invention is characterized in that the pH of the kimchi is set at 4.2 and the lactic acid concentration is set at 1.00%, the first step of the measured lactic acid concentration of 1.01% to 1.15%, the second step of 1.16% , The third stage of 1.31% to 1.45%, the fourth stage of 1.46% to 1.60%, and the fifth stage of 1.61% to 1.75%.
In the embodiment of the present invention, it is not used in the case of a kimchi having a lactic acid concentration of 1.75% or more and a pH of 4.2 or less for the uniformity of the soup stew.
According to the first to fifth steps, in the first step, egg shell powder is used in an amount of 1.5 to 2.5 parts by weight per 100 parts by weight of the juice, and in the second step, 2.6 to 3.5 parts by weight per 100 parts by weight of the wax, 3.6 to 4.5 parts by weight per 100 parts by weight of the wax, 4.6 to 5.5 parts by weight per 100 parts by weight of the wax, 100 parts by weight of the wax, 5.6 to 6.5 parts by weight are added and used.
The weight fraction of the lactic acid concentration stage and the lactic acid concentration range, egg shell powder content, and bag stew ingredients were appropriately selected at the end of many repeated experiments.
In order to accomplish the object of the present invention, there is provided a method for controlling the acidity of kimchi, which is used to equalize the taste of the kimchi, to replace the high calorie material such as cheese, And a component of the completely dried old pumpkin highland which retains its original shape even during high-temperature rapid heating at the time of cooking of the soup stew and has a high potassium content and suppresses excessive salt absorption, will be described in detail as follows.
Generally, cheese may be added to the soup stew in accordance with the taste of the new generation. In this case, although it can produce a different flavor, excessive calories may increase the health.
In order to solve this problem, the present invention uses a high-calorie material such as cheese as a substitute for a new flavor and a high potassium content to suppress excessive salt absorption.
The ingredients of the horse used in the production of the bag stew of the present invention will be described in detail as follows.
It is an alkaline food rich in protein and minerals. Plant fiber contained in hemp prevents the reabsorption of bile acids and cholesterol, and potassium acts to prevent hypertension by releasing salt in the body.
Mucin, a sticky ingredient, acts as a metabolism-promoting substance and becomes a material for nourishing and tonic action. Amylase contains a large amount of digestive enzymes, which helps digest food. Vitamin C and other antioxidant vitamins are also contained in large amounts.
Specific ingredients of hemp are shown in Tables 2 to 6.
As shown in Table 3, it contains a large amount of potassium, which can help to prevent hypertension by releasing salt in the body.
As shown in Table 6, as a functional ingredient to be used as a sweetener, it contains diosclerin, beta-sitosterol, allantoin, stigmasterol, batatacin, palmitic acid, dioscorin and the like in addition to sticky mucilage- It is known that cervicoside is included in the prevention of ulceration and liver protection.
Egg shells can be prepared by crushing products or egg shells that are commercially available for edible products and producing fine powder having a weak alkalinity. Eggshell constitutes 90.0% of calcium carbonate (CaCO3), 7.56% of protein, 0.24% and other inorganic components such as phosphorus and magnesium.
Calcium carbonate of egg shell powder neutralizes the acid component of kimchi and alleviates the sour taste, so that the taste can be constantly controlled regardless of the degree of maturity of kimchi.
In the present invention, a completely dried old pumpkin highland is used so as to maintain a circular shape even when the production of the subsidiary steamed pot is completed.
The fully dried old pumpkin highland used in the present invention is rich in potassium and pactin components to smooth the discharge of sodium and to remove constipation and active oxygen.
The bag stew is characterized by adding solid materials to the broth and boiling rapidly for 6 to 10 minutes in a sieve, which prevents the efficacy of the solid materials from being lost due to prolonged heating, This is to prevent the chewy taste from dropping considerably when the chewers chew.
In consideration of this, the present invention uses a completely dried old pumpkin highland which is rich in potassium and pectin components to smooth the discharge of sodium, and maintain the original shape and maintain the texture during the cooking process, which is rapidly heated to a high temperature.
As described above, the bag stew and its manufacturing method according to the present invention can be used as a main ingredient of bag stew, which is an important food material, together with ham and kimchi, and the acidity of kimchi is measured. It is possible to maintain the uniformity of taste while maintaining the used amount of kimchi by controlling the acidity by adding raw juice or fermented milk.
In addition, in case of using a unit recipe made of a specific recipe and a unit-packaged bag stew, the uniformity of taste can be ensured, which varies depending on the acidity of the kimchi during the distribution process.
As described above, it will be understood that the present invention is implemented in a modified form without departing from the essential characteristics of the present invention.
It is therefore to be understood that the specified embodiments are to be considered in an illustrative rather than a restrictive sense and that the scope of the invention is indicated by the appended claims rather than by the foregoing description and that all such differences falling within the scope of equivalents thereof are intended to be embraced therein It should be interpreted.
Claims (11)
In the case of the first step, 1.5 to 2.5 parts by weight per 100 parts by weight of the wax, 2.6 to 3.5 parts by weight per 100 parts by weight of the wax, 3.6 to 4.5 parts by weight per 100 parts by weight of the wax, Is added in an amount of 4.6 to 5.5 parts by weight per 100 parts by weight of the flour, and in the fifth step, flour containing egg shell powder added in an amount of 5.6 to 6.5 parts by weight per 100 parts by weight of flour is added in an amount of 3.2 to 4.8 parts by weight per 100 parts by weight of the broth.
Characterized in that 3.6 to 5.3 parts by weight of fully dried old pumpkin is added per 100 parts by weight of the broth.
The present invention relates to a method for producing a rice cake comprising 10.3 to 15.5 parts by weight of ham, 6.0 to 9.1 parts by weight of ham, 3.6 to 5.3 parts by weight of ground beef, 11.2 to 16.8 parts by weight of pork, 17.0 to 22.5 parts by weight of kimchi, 3.6 to 5.3 parts by weight of ham, 2.7 to 4.0 parts by weight of red pepper powder, 3.2 to 4.8 parts by weight of red pepper powder, 0.4 to 0.5 parts by weight of red pepper paste, 1.8 to 2.7 parts by weight of garlic, 0.7 to 1.1 parts by weight of salt and 0.4 to 0.5 parts by weight of pepper.
Characterized in that 10 to 20 parts by weight of bean sprouts, 3 to 5 parts by weight of sesame leaves and 10 to 15 parts by weight of chicory fungus are selectively added to 100 parts by weight of the broth.
8 to 10 parts by weight of tofu and 5 to 6 parts by weight of beans are added per 100 parts by weight of the broth.
And 1.8 to 2.7 parts by weight of cheolwon or ram noodles are added per 100 parts by weight of the broth.
Wherein the lactic acid concentration is 1.75% or less and the pH is 4.2 or more.
Measuring the lactic acid concentration of the kimchi comprising 17.0 to 22.5 parts by weight per 100 parts by weight of juice;
Mixing the bag stew material and the broth;
The lactic acid concentration of the measured kimchi was measured in the first stage of 1.01% ~ 1.15%, the second stage of 1.16% ~ 1.30%, the third stage of 1.31% ~ 1.45%, the fourth stage of 1.46% ~ 1.60% 1.75%. In the case of the first stage, 1.5-2.5 parts by weight per 100 parts by weight of the flour, 2.6-3.5 parts by weight with respect to 100 parts by weight of the flour, and 100 parts by weight of the flour, 4.6 to 5.5 parts by weight per 100 parts by weight of the flour and 5.6 to 6.5 parts by weight per 100 parts by weight of the flour are added to the flour at a rate of 3.2 to 4.5 parts by weight per 100 parts by weight of the broth. 4.8 parts by weight,
And adding 3.6 to 5.3 parts by weight of the completely dried old pumpkin paste per 100 parts by weight of the broth.
The present invention relates to a method for producing a rice cake comprising 10.3 to 15.5 parts by weight of ham, 6.0 to 9.1 parts by weight of ham, 3.6 to 5.3 parts by weight of ground beef, 11.2 to 16.8 parts by weight of pork, 17.0 to 22.5 parts by weight of kimchi, 3.6 to 5.3 parts by weight of ham, , 2.7 to 4.0 parts by weight of red pepper powder, 3.2 to 4.8 parts by weight of red pepper powder, 0.4 to 0.5 parts by weight of red pepper paste, 1.8 to 2.7 parts by weight of garlic, 0.7 to 1.1 parts by weight of salt and 0.4 to 0.5 parts by weight of pepper Gt;
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